摘要
本文以中国南方广泛种植利用的7个刺葡萄品种和2个常用酿酒葡萄品种(‘赤霞珠’‘霞多丽’)为试材,通过对不同葡萄酒进行芳香物质的定性定量分析及感官评价,确定刺葡萄酒的香气特征。结果发现,共有44种芳香物质在9个品种的葡萄酒中检测出来,其中包含7种酸、12种醇、15种酯、6种醛酮、4种萜烯。通过主成分分析发现,不同品种葡萄酒的香气物质组成及含量存在显著差异(P<0.05)。通过主成分分析得出各刺葡萄酒的综合排名为:君子1号>湘珍珠2号>芷兰>白刺>紫秋>湘珍珠1号>君子2号,与感官评价得到的结果基本一致,以期为酿造高品质的刺葡萄酒提供理论参考。
In this paper,7 spine grape(Vitis davidii Foex)varieties widely planted and utilized in southern China and 2 conventional wine grape varieties(Cabernet Sauvignon and Chardonnay)were used as test materials.The aroma characteristics of spine wine were determined by conducting qualitative and quantitative analysis of aromatic compounds and sensory evaluation on different wines.The results showed that 44 aromatic compounds were detected from 9 varieties of wine,including 7 acids,12 alcohols,15 esters,6 aldehydes and ketones,and 4 terpenes.Through principal component analysis,it was found that there were significant differences in the composition and content of aroma compounds among different grape varieties(P<0.05),and the comprehensive score ranking of each spine wine was as follows:Junzi 1>Xiangzhenzhu 2>Zhilan>Baici>Ziqiu>Xiangzhenzhu 1>Junzi 2,which is basically consistent with the results of sensory evaluation,and can provide a theoretical reference for the production of highquality spine wine.
作者
李翠霞
赵现华
孟宪军
刘丽媛
陈昌清
周翠霞
LI Cuixia;ZHAO Xianhua;MENG Xianjun;LIU Liyuan;CHEN Changqing;ZHOU Cuixia(College of Life Science and Enology,Taishan University,Tai'an 271000,China;Shandong Jincaishan Wine Industry Co.,Ltd.,Ningyang 271400,China;Turpan Grape Industry Development&Promotion Center,Turpan 838000,China;Hunan Tongmu Group Co.,Ltd.,Huaihua 418000,China)
出处
《中外葡萄与葡萄酒》
北大核心
2025年第4期83-90,共8页
Sino-Overseas Grapevine & Wine
基金
山东省本科教学改革项目(Z2023174)
泰山学院教学改革项目(JG202406)
泰山学院人才引进项目(Y-01-2020014)
泰山学院校企合作项目(2025HX0077,2021HX200)
泰安市科技发展计划(2023NS096)。
